LIME PICKLE RECIPES

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LIME SHERBET PUNCH RECIPE: HOW TO MAKE IT



Lime Sherbet Punch Recipe: How to Make It image

When I married David in a rural spot, my parents surprised me with a beautiful white carriage to take us to the ceremony. What didn't surprise me was how delicious all the food was since my mother prepared everything, including this pretty pastel punch.

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 40 servings (8 quarts).

Number Of Ingredients 3

2 cartons (1/2 gallon each) lime sherbet
2 cans (46 ounces each) pineapple juice, chilled
3 liters ginger ale, chilled

Steps:

  • Spoon or scoop sherbet into a large punch bowl. Add pineapple juice and ginger ale. Stir until sherbet is partially melted. Serve immediately.

Nutrition Facts : Calories 87 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 19mg sodium, CarbohydrateContent 21g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

DILL PICKLE POTATO SALAD RECIPE: HOW TO MAKE IT



Dill Pickle Potato Salad Recipe: How to Make It image

This creamy dill pickle potato salad makes a flavorful and attractive addition to a Fourth of July picnic or church supper.—Nancy Holland, Morgan Hill, California

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 12

3 pounds potatoes (about 8 medium)
6 hard-boiled large eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
Optional: Leaf lettuce and dill pickle slices

Steps:

  • Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

Nutrition Facts : Calories 415 calories, FatContent 30g fat (5g saturated fat), CholesterolContent 139mg cholesterol, SodiumContent 677mg sodium, CarbohydrateContent 30g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

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